English Cucumber Gazpacho

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Recipe by Denise Santoro Lincoln

Yield: 12 servings

Ingredients

  • 8 English Cucumbers
  • 1 1/4 cup Olive oil
  • 1 cup Ice cold water
  • 1 clove Garlic
  • 1/2 cup White wine vinegar
  • 2 tablespoons Fresh lemon juice
  • 2 teaspoons Salt
  • 1/4 teaspoon Black pepper
  • 1/2 teaspoon Cayenne

Directions

  1. Peel cucumbers and rough chop. Place all the ingredients in a large bow.
  2. In small batches puree mixture in a blender.
  3. Serve with fried croutons, a spoonful of pepper relish and a drizzle of Extra Virgin Olive Oil.

Tips/Techniques

For the best results, this should be made in a high speed blender. If you use a food processor you must remove the seeds from the cucumbers.
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